And here is the last installment of the Cheesecake series (here’s the first and second one)! You have perhaps seen this cheesecake on my Instagram, when I brought this cheesecake to office for my colleagues.
One of my colleagues requested for an Oreo cheesecake, but because I’ve already made one before, I decided to adapt a chocolate cheesecake recipe instead.
Using Nigella’s chocolate cheesecake as the base, I added lots of roughly crushed Oreos into the batter. But I still think there’s not enough Oreos! So I will probably up the Oreos amount in the future.
I really love the rich and chocolatey texture of the resulting cheesecake! I resisted the temptation to add a chocolate glaze on top, which turned out to be a blessing in disguise because the cheesecake will otherwise be too rich! The chocolate did overpower the cheese taste, so if you are more fond of a stronger cheese taste, try out the original one, but if you like something chocolatey, this is the way to go. Which one do I prefer? Both are thick, rich and delicious… I can’t decide!
Let’s make this one, then try out the original one later!
To make the Oreo crust, get the recipe here!
|1) After making the crust, melt dark chocolate and let cool completely.||2) While chocolate is cooling, beat cream cheese and sugar together until creamy.|
|3) Beat in eggs, one at a time, until fully incorporated.||4) A little vanilla goes in for funn.|
|5) Add in sour cream (I used light sour cream here).||6) Followed by corn flour.|
|7) Dissolve a little cooca powder in hot water.||8) Add in this mixture into the batter.|
|9) Add in the luscious melted chocolate!||10) Stir until you get a smooth and silky batter.|
|11) Stir in some crushed Oreos - the more the merrier!||12) Pour over your prepared Oreo crust.|
|13) Bake the cheesecake for 1 hour until slightly wobbly. Start checking the cheesecake at the 50-minute mark and keep checking every 5 to 10 minutes.||14) Let the cheesecake cool completely and chill for at least 8 hours.|
|15) Run a knife along the sides to loosen the cheesecake.||16) Then lift the cheesecake out!|
Here’s wishing everyone a blessed Christmas!
Happy holidays and take care!
- 250 to 275 grams Oreo cookies (about 27 cookies)
- 85 to 90 grams unsalted butter, melted
- 500 grams cream cheese, at room temperature
- 100 grams caster sugar
- 4 large eggs
- 1 teaspoon vanilla
- 150 ml sour cream, at room temperature
- 1 teaspoon cocoa powder, dissolved in 1 tablespoon hot water
- 1 tablespoon corn starch
- 175 grams dark chocolate, melted and cooled
- 15 Oreos, crushed into big chunks
- Crush the Oreo cookies in a large ziplox bag or using a food processor. Mix in the melted butter.
- Press the Oreo mixture firmly into a 8-inch springform / loose-bottom tin. Chill in the refrigerator for 15 minutes.
- Preheat the oven to 160 degrees Celsius.
- In a large mixing bowl, beat cream cheese and sugar on medium speed until sugar has been incorporated, about 3 minutes. Beat in the eggs one at a time, incorporating at low speed and scrapping down the sides after each addition. Beat in the vanilla.
- With the mixer still on low speed, beat in the sour cream, cocoa powder mixture, corn starch and cooled melted chocolate. Stir in the crushed oreos with a spatula.
- Using a fork or skewer, poke holes all over on the bottom of the crust. Pour in the filling and smooth the top with a spatula. Drop the tin several times on the table counter to release large air bubbles.
- Bake the cheesecake (I baked mine without the water bath) for 50 minutes to 1 hour. You should be able to see a very slight wobble in the cheesecake.
- Place the cheesecake (in the tin) on a wire rack and let cool completely. Refrigerate for at least 4 hours or overnight.
- Remove the cheesecake and transfer to a serving platter. For a clean cut, dip the knife into hot water, wipe dry with paper towel, slice, then repeat. Dust with icing sugar and serve.
- Recipe adapted from Nigella